Recipe · Chicken
White Chicken Chili
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 2 tbsp minced garlic (about 6 cloves)
- 2 cans (15 oz each) great Northern beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or about 1 1/2 cups frozen)
- 2 cans (4 oz each) diced green chiles
- 4 cups (32 oz) chicken broth
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper, or to taste
- Handful of chopped fresh cilantro (optional)
- 8 oz cream cheese, cubed, added near the end
Directions
- Put the chicken in the slow cooker. Sprinkle with the salt, pepper, cumin, oregano, chili powder, and cayenne.
- Add the onion, garlic, both beans, corn, green chiles, and broth. Stir gently so the spices mix into the liquid. Add cilantro if using.
- Cover and cook on low about 8 hours or on high 4 hours, until the chicken shreds easily.
- Remove the chicken, shred it, and return it to the cooker.
- Stir in the cream cheese. Cover and cook on high 20 to 30 minutes more, until the cheese melts into the chili. Stir well, taste for salt and heat, and serve.
Stovetop option
Simmer everything except the cream cheese in a covered pot over low heat 45 to 60 minutes, until the chicken is tender. Shred the chicken, stir it back in with the cream cheese, and simmer uncovered 10 more minutes until creamy.
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